Servings: Makes 22 to 25 croquettes
Cook Time: 25 minutes
Prep Time: 10 minutes
Ready In: 35 minutes
2 ½ cups (500g) floury potatoes, such as Maris Piper
¾ cup (150g) smoked cheese, such as Scamorza Affumicata or smoked Cheddar
¼ cup (50g) ham or cooked bacon, finely diced
¼ cup (50g) Parmesan or Grana Padano, finely grated
¼ cup (25g) Pecorino cheese, finely grated (or more Parmesan/Grana Padano)
2 tbsp finely chopped parsley
2 free-range eggs, separated
Salt and freshly ground black pepper
Sunflower oil, for deep-frying
¾ cup (150g) breadcrumbs
1. Boil the potatoes whole in their skins in plenty of salted water. This preserves the flavor and prevents the potatoes from becoming watery. Meanwhile, cut the Scamorza into 3 x 1 cm rectangles (you will need about 25 pieces). Set aside.
2. To check if the potatoes are done poke the largest with a skewer or sharp knife: they should be tender inside. When there is no resistance remove from the heat and drain. Hold the potatoes with a tea towel and peel off the skins using a sharp knife. Mash, preferably using a potato ricer, as this keeps the mash light and fluffy. Now use a large spoon or your hands to mix in the ham or bacon, finely grated cheeses, parsley, egg yolks and seasoning.
3. Heat the oil so that it is ready for frying. Take a piece of mash the size of an egg and roll it into a ball. Put it into the palm of your hand and flatten. Place a rectangle of Scamorza in the centre and fold the mash over to enclose it, making sure the cheese is completely covered. Repeat until all the mash is finished: you should have about 22 to 25 mini sausage-shaped croquettes.
4. Dip each crocchè into the egg white and then coat in the breadcrumbs.
5. Fry in batches until golden brown and drain on kitchen paper. Serve immediately.